A few leftover olives can be a very good thing. Add some capers, a clove of garlic, a little dried basil and olive oil and ...ta da... a lovely tapenade. Its' simplest application is a light smear on a sliced baguette or crostini. But this Provencal classic can also serve as a nice flavor base for a veggie sandwich. Spread the tapenade on a baguette and layer with roasted vegetables, cheeses, lettuces or spinach - whatever is in season, whatever you have. There are endless creative combinations. The SimplyCooking® Mediterranean Layered Sandwich uses tapenade in this very way with a layering of SimplyCooking® pantry items: jarred roasted red peppers, tomatoes, lettuce, onion and mozzarella cheese. Wrap the sandwich very tightly in plastic wrap and refrigerate until well chilled for a light and refreshing spring meal.
1/2 cup pitted black olives
1/4 cup capers, drained
1/4 cup dried basil
1/4 cup olive oil, cold pressed
1 clove garlic
Salt and pepper, to taste
Blend the olives, capers, dried basil, olive oil and garlic in a food processor or blender until very finely chopped. Season with salt and pepper.